From:
The Squire Tarbox
Inn
Chicken
Chevre Patisserie
4
chicken breasts-boneless,skinless
4 1.5 ounce pastry dough-puff, 5" square
tablespoon chevre (goat cheese)-garlic and chive
egg wash
Rinse
and pat dry chicken breasts. Pound breasts to about 1/4 inch
thick. Stuff chicken by placing one or two tablespoons of
chevre in the center, fold chicken around the cheese. Place
chicken diagonally in center of thawed pastry, and pinch seams
together, sealing with melter butter or egg wash. Turn over
and place on greased backing rack inside a sheet pan. Garnish
the top of each chicken with extra puff pastry design, affixing
with a dot of egg wash. Brush with beaten egg wash oe melted
butter. Bake at 425 degres, for twenty-five minutes, checking
every five minutes (or until golden brown). Let stand for
ten minutes before serving.
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